Prep Time: 10 min
Cook Time: 35 min
Ready in: 45 min
1 Tbsp Olive Oil
1 Tsp Crushed Garlic
1 each Onion, Cut into rough chunks
1 each Green bell Pepper
½ tsp Ground Cumin
½ tsp Ground Coriander
1 X 410g tin Tin of whole peeled tomatoes
¼ Tsp Paprika
Pickled Jalapeno Peppers, chopped to taste
4 each Eggs
Heat the vegetable oil in a deep, heavy based frying pan, over medium heat.
Stir in the garlic, onion, ground coriander, ground cumin and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
Crack an egg into a small bowl, and then gently slip the egg into the tomato sauce. Repeat with the remaining eggs.
Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 ½ to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce.
This dish is best served with Pita bread or nice crusty bread to soak up all the tomato goodness.